Orange Vanilla Yogurt Pound Cake
By
Bree Hester
Updated Jan 23, 2013
Extra moist thanks to Yoplait vanilla yogurt, this Orange Vanilla Yogurt Pound Cake includes the taste of fresh-squeezed OJ.
Orange Vanilla Yogurt Pound Cake
- Prep Time 10 min
- Total 1 hr 45 min
- Servings 8
- Ingredients 15
Ingredients
Cake
- 1 1/2 cups Gold Medal™ all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup granulated sugar
- 1 container (6 oz) Yoplait® Simplait™ vanilla yogurt
- 1/2 cup vegetable oil
- 2 teaspoons grated orange peel
- 1 teaspoon vanilla
- 1/2 vanilla bean, split, seeds scraped
Glaze
- 1 cup powdered sugar
- 1/8 teaspoon salt
- 3 tablespoons fresh orange juice
- 1/2 vanilla bean, split, seeds scraped
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Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 350°F. Spray 5- or 6-cup fluted tube cake pan or 8 1/2x4 1/2x2 1/2-inch loaf pan with cooking spray.
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Step2In small bowl, stir together flour, baking powder, 3/4 teaspoon salt, the cinnamon and nutmeg. Set aside.
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Step3In medium bowl, beat granulated sugar, yogurt, oil, grated orange peel, vanilla and seeds scraped from 1/2 vanilla bean with whisk until well blended. Add dry ingredients to wet ingredients; stir just until combined. Pour batter into pan.
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Step4Bake 45 to 50 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
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Step5In another medium bowl, beat powdered sugar, 1/8 teaspoon salt, the orange juice and seeds scraped from 1/2 vanilla bean with whisk until smooth. Pour glaze over cake. Let stand about 30 minutes or until glaze is set before slicing.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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